Thai Beef Salad

Serves 6 Prep Time 20 minutes   Cook Time 10 minutes   Rated:

This is one of those dishes that I can eat any time. There is so much flavour in the marinade, it delivers every time. It reminds me of California, I think because I probably ate something like this there though I have no specific memory of it.

I know this is probably an Americanised version of Thai food, but nonetheless, I crave these flavours sometimes. With fresh herbs, the heat from chilli and garlic and a really well cooked steak, it is hard to beat and you will find your eaters will probably agree with me.

We sometimes add ruby grapefruit to this salad, but they are not always available year round...just don't forget to try that when you next see a ruby grapefruit at the market! I hope you enjoy.

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Place all ingredients into Thermomix bowl and mix combine 10 sec/speed 8.


Drizzle half over the steak and leave for around 3-4 hours if possible. Reserve remaining to use as dressing.




Cook vermicelli noodles as per packet instructions.


Drain marinade from steak and set aside. Place olive oil into a hot, heavy based fry pan. Sear steak on both sides until well caramelised. Pour the marinade into the pan and continue cooking to your liking. We recommend medium rare for this salad. Set aside, covered and rest for 10 minutes. Slice.


Meanwhile, assemble the remaining salad ingredients on large platter.


Drain noodles and toss with about half the dressing.


Place dressed noodles on top of the salad, add beef and drizzle with remaining dressing. Add the herbs last for a little freshness.


Serve immediately.

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